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Categories:Viewed: 57 - Published at: 2 years ago
Ingredients
- 12 teaspoon dried chipotle powder
- 1 teaspoon ground cumin
- 12 teaspoon dried oregano
- 1 tablespoon salt
- 1 teaspoon garlic powder
- 1 12 lbs boneless skinless chicken breasts
- 1 (17 5/8 ounce) bottlegoya pico de gallo, salsa
- 6 -8 ounces jalapeno jack cheese, grated
Method
- Preaheat oven to 350F.
- Combine the chipotle, cumin, oregano, salt, and garlic powder and process in a blender or food processor until oregano is pulverized.
- Cut each chicken breast into 3 or 4 pieces lengthwise.
- Sprinkle the herb mixture liberally on all sides of the chicken pieces.
- Place the chicken in one layer in a greased casserole dish.
- Pour the entire bottle of salsa over the chicken.
- Bake for about 45 minutes then spread the grated cheese over the top of the salsa.
- Bake another 15 minutes or until chicken is done and cheese is bubbly.
